Ingredients
6
6 servings
- •3 tablespoons vegetable oil, divided
- •3 cups small cauliflower florets
- •2 medium carrots, julienned
- •1 ½ cups frozen corn, thawed
- •½ cup frozen peas, thawed
- •1 pound boneless pork chops, cut into stir-fry strips
- •2 stalks green onions, thin sliced
- •2 cloves garlic, minced
- •¾ teaspoon ground ginger
- •½ teaspoon chili powder
- •1 cup water
- •¼ cup soy sauce
- •4 teaspoons honey
- •2 teaspoons chicken bouillon granules
- •2 tablespoons cold water
- •4 teaspoons cornstarch
- •¼ cup salted peanuts
- •3 cups hot cooked rice
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
- Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
- Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
- Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
- Serve over rice.
Nutritional Facts
Per 6 servings
- Calories: 384
- Carbohydrate: 46g
- Fat: 16g
- Fiber: 5g
- Protein: 17g
- Sugar: 9g
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